Crustless Chocolate Almond Pie Recipes

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CHOCOLATE ALMOND PIE



Chocolate Almond Pie image

Almonds replace pecans for a sweet and satisfying pie. The inclusion of chocolate chips makes it hard to eat just a single slice!-Rosemarie Weleski, Natrona Hts., Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1 cup unblanched almonds, coarsely chopped and toasted
1/2 cup semisweet chocolate chips
3 eggs, beaten
1 cup packed brown sugar
1 cup corn syrup
2 tablespoons butter, melted
3/4 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Whipped cream and grated chocolate, optional

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Fill with almonds and chocolate chips. In a large bowl, whisk the eggs, brown sugar, corn syrup, butter, cinnamon, extracts and salt. Pour into pastry., Bake at 350° for 45-55 minutes or until set. Cool on a wire rack. Garnish with whipped cream and grated chocolate if desired. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE ALMOND PIE



Chocolate Almond Pie image

A very rich, no-bake pie. Easily prepared in a food processor. It is best to make this pie several hours in advance, I prefer to chill it overnight. Add the whipped cream and garnish just before serving.

Provided by Elly in Canada

Categories     Dessert

Time 30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 teaspoon sugar
2 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee powder
1 tablespoon brandy
1 cup unsalted butter, at room temperature
2/3 cup white sugar (for a bitter sweet taste, add more if you prefer a sweeter filling)
2 eggs
3/4 cup ground almonds
whipped cream, to garnish
grated chocolate, to garnish

Steps:

  • Crust:.
  • Blend crumbs into melted butter with sugar.
  • Pat into bottom and partly up the sides of a 9" pie plate.
  • Bake for 10 minutes at 350 degrees.
  • Set aside until cooled.
  • Filling:.
  • Melt chocolate in a double boiler.
  • Blend in coffee and brandy.
  • Remove from heat.
  • In bowl of food processor, blend butter and sugar until fluffy.
  • Add eggs, one at a time; then add the melted chocolate mixture and ground almonds.
  • Process until blended.
  • Pour filling into prepared shell.
  • Chill several hours before serving.
  • Garnish with mounds of whipped cream, sprinkle with grated chocolate.
  • Note: chilling time not included in prep/bake time.

Nutrition Facts : Calories 732.9, Fat 60.8, SaturatedFat 33.5, Cholesterol 192.5, Sodium 159.2, Carbohydrate 44.6, Fiber 3.6, Sugar 30.3, Protein 7.8

CHOCOLATE ALMOND HAND PIES



Chocolate Almond Hand Pies image

Provided by Bev Weidner

Categories     dessert

Time 1h5m

Yield 8 hand pies

Number Of Ingredients 7

One 14.1-ounce box of 2 pie crusts
All-purpose flour, for dusting
3 ounces cream cheese (a little under half a block), at room temperature
1 cup semisweet chocolate chips
3 tablespoons unsalted butter, melted
One 2-ounce package sliced almonds
2 teaspoons turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Roll out one pie crust on a work surface lightly dusted with flour and cut into 4 equal wedges with a pizza cutter or knife. Spread 2 teaspoons of cream cheese over each piece, leaving about 1/2 inch bare around the edges. Sprinkle 2 tablespoons chocolate chips over the cream cheese and gently fold the crust over, creating a triangular hand pie. Using a fork, press the edges to seal, and place the pies on a large ungreased baking sheet. Repeat the process with the remaining crust.
  • Brush the butter over each hand pie and lightly press the sliced almonds into the tops of the hand pies in a single layer. Brush the almonds with a little bit of melted butter and lightly sprinkle the turbinado sugar over each hand pie.
  • Bake until the tops are golden brown, 25 to 35 minutes. Let rest a couple of minutes and serve warm or at room temperature

CRUSTLESS CRANBERRY PIE



Crustless Cranberry Pie image

Light, super simple, and delicious dessert. Great with vanilla ice cream.

Provided by Jean

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups cranberries
½ cup chopped walnuts
½ cup butter, melted
2 eggs
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
  • Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 41.4 g, Cholesterol 77 mg, Fat 17.7 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 172.9 mg, Sugar 26.4 g

CRUSTLESS CHOCOLATE-BANANA PIE



Crustless Chocolate-Banana Pie image

This is my chocolate fix. I have experimented with other flavors of pudding, like sugar-free white chocolate pudding and sugar-free banana cream pie pudding, and both have been equally delicious. I hope you enjoy it. (Please note cook time includes refrigeration and freeze time).

Provided by Elaine

Categories     Pie

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 4

2 ripe bananas
1 (3 1/2 ounce) box sugar-free instant chocolate pudding mix
2 (3 ounce) boxes sugar-free strawberry banana flavor gelatin
2 1/2 cups water

Steps:

  • Thinly slice 2 bananas and layer them in the bottom of a 9-inch metal pie plate.
  • Put pudding and Jello mix in a sauce pan (use a pan you can use metal utensils with) add the water.
  • Heat to medium-high heat, stirring constantly with a wire whisk until mixture boils.
  • Allow mixture to boil for 30-60 seconds, continue stirring.
  • Immediately pour mixture in pie plate over bananas.
  • Chill pie in refrigerator for 4 hours, then transfer to freezer.
  • Allow to freeze completely.
  • To aid in slicing, get the pie out of the freezer at least 30 minutes before serving.
  • Serve with fat-free whipped topping, if desired.

Nutrition Facts : Calories 135.5, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.2, Sodium 845.1, Carbohydrate 17, Fiber 1.8, Sugar 3.7, Protein 13

CHOCOLATE-ALMOND PIE



Chocolate-Almond Pie image

Provided by Lauren Groveman

Categories     Chocolate     Nut     Dessert     Bake     Christmas     Thanksgiving     Almond     Fall     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 1/4 cups dark corn syrup
3/4 cup sugar
4 large eggs
2 teaspoons vanilla extract
3/4 teaspoon almond extract
Pinch of salt
3 cups sliced almonds, toasted
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Steps:

  • Position rack in center of oven and preheat to 350°F. Stir bittersweet chocolate and unsalted butter in large metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water. Mix in dark corn syrup and 3/4 cup sugar. Whisk in eggs, vanilla extract, almond extract and salt. Stir in toasted almonds.
  • Pour filling into prepared crust. Bake pie until filling is set around edges but moves slightly in center when pie is gently shaken and crust is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
  • Serve warm or at room temperature.

CHOCOLATE ALMOND SILK PIE



Chocolate Almond Silk Pie image

This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies-but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. -Diane Larson, Roland, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 12

2/3 cup all-purpose flour
1/4 cup butter, softened
3 tablespoons finely chopped almonds, toasted
2 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract
FILLING:
3/4 cup sugar
3 large eggs
3 ounces unsweetened chocolate, coarsely chopped
1/8 teaspoon almond extract
1/2 cup butter, softened
Sweetened whipped cream and toasted sliced almonds, optional

Steps:

  • In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 293 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

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